Ingredients :
- 1 carton vegetable or chicken stock
- 3 cups V8 or tomato juice
- 2 cups water
- 2 medium potatoes, peeled and chopped
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 can diced tomatoes, undrained
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can kidney beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 can cut green beans, drained
- 1 small zucchini, chopped
- 1 cup uncooked ditalini or other small pasta
- Grated Parmesan cheese, optional
Directions :
- Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer or until pasta is tender. Discard bay leaves. If desired, top with cheese.
